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==Home preservation== |
==Home preservation== |
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Home canned tomatoes may be prepared in a number of ways.<ref name=”NHCFP”>{{Cite web|url=http://www.uga.edu/nchfp/tips/summer/canned_tomato_types.html|title=Sorting Out Tomato Canning Directions|accessdate=2007-02-21|publisher=National Center for Home Food Preservation|date=May 2006|author=Elizabeth L. Andress}}</ref> However, safety measures need to be taken, since improperly canned tomatoes can cause [[botulism]] poisoning, whether produced industrially or at home.<ref name=”ISU”>{{Cite web|url=http://www.extension.iastate.edu/Publications/PM638.pdf|title=Canning and freezing tomatoes|accessdate=2007-02-21|publisher=Iowa State University Extension|date=September 2001|author=Patricia Redlinger|work=PM 638}}</ref> |
Home canned tomatoes may be prepared in a number of ways.<ref name=”NHCFP”>{{Cite web|url=http://www.uga.edu/nchfp/tips/summer/canned_tomato_types.html|title=Sorting Out Tomato Canning Directions|accessdate=2007-02-21|publisher=National Center for Home Food Preservation|date=May 2006|author=Elizabeth L. Andress}}</ref> However, safety measures need to be taken, since improperly canned tomatoes can cause [[botulism]] poisoning, whether produced industrially or at home.<ref name=”ISU”>{{Cite web|url=http://www.extension.iastate.edu/Publications/PM638.pdf|title=Canning and freezing tomatoes|accessdate=2007-02-21|publisher=Iowa State University Extension|date=September 2001|author=Patricia Redlinger|work=PM 638}}</ref> |
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To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. |
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==See also== |
==See also== |
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Latest revision as of 20:44, 4 December 2025
Processed tomatoes sealed in a can
Canned tomatoes, or tinned tomatoes, are tomatoes, usually peeled, that are sealed into a can after having been processed by heat.[1]
Industrially produced canned tomatoes are internationally a staple product[2] and subject to regular market analysis[3] as well as trade considerations.[4][5]
Home canned tomatoes may be prepared in a number of ways.[6] However, safety measures need to be taken, since improperly canned tomatoes can cause botulism poisoning, whether produced industrially or at home.[7]
To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes.
